Shanghai Chicken

• 2 whole chicken breasts
• 2 c. diagonally sliced celery
• 1 can bean sprouts, drained
• 1 c. sliced water chestnuts, drained
• 1 c. cream of mushroom soup
• 1 c. green onions and tops, sliced
• 1 small jar pimento strips
• cooked rice (for 6 servings)
• 2 Tbsp. oil
• 2 Tbsp. soy sauce
• 1/2 tsp. pepper
• 1 c. chow mein noodles

1. Skin and bone chicken; cut into small cubes.
2. Saute in oil until firm and white.
3. Stir in celery and cook, about 1 1/2 minutes or until crisp and tender.
4. Add bean sprouts, water chestnuts, soup, soy sauce and pepper.
5. Cook 1 minute longer; stir in pimento and onions.
6. Heat but do not overcook.
7. Spoon over rice and top with noodles and soy sauce.
8. Makes 6 servings.

chicken breasts, celery, bean sprouts, water chestnuts, cream of mushroom soup, green onions, pimento strips, rice, oil, soy sauce, pepper, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972352 (may not work)